TAKUMI

Our Chef, Yukio, has 40 years of experience in the art of creating sushi and authentic Japanese dishes. Born in Tokyo, Japan, Yukio was raised eating the traditional dishes of Japan. At the age of 15, he started his training in Yokohama, Japan to become a sushi chef. In the first 3 years of training, he was not permitted to come in contact with any fish and had to learn the ways of preparing sushi rice. The word "sushi" means vinegary rice so the training that goes into making the perfect sushi rice takes three years. After the three years, Yukio's mentor finally allowed him to learn the way to make sushi rolls. Many may believe making a sushi roll is simple, but it actually takes the correct amount of pressure and amount of rice to create a perfect sushi roll. All together, Yukio trained for 7 years to become a professional chef. After his 7 years, he continued to work in the many towns of Tokyo, building up his experience in Shinbashi, Akasaka, Ginza, Tora no mon, Marunouchi, and..